
A show-stopping plant-based centerpiece featuring a savory seitan and black bean roast wrapped in flaky, golden puff pastry. Served with a deeply flavored homemade mushroom gravy, this dish is the perfect vegan alternative for holiday feasts and special occasions.
Prepare the mushroom base: Place the dried mushrooms in a heatproof bowl and cover with boiling water. Let them soak for 15–20 minutes. Strain the liquid into a jug, using a wooden spoon to press the mushrooms against the sieve to extract all the juices. You need 500ml of liquid; top up with water if necessary. Finely chop the rehydrated mushrooms.
Make the gravy: Heat oil in a shallow pan over medium heat and sauté the onions for 7 minutes until golden. Add the garlic for 1 minute, then stir in the chopped mushrooms and cook for another 3 minutes on low heat. Stir in half the tomato purée and the flour, cooking for 2 minutes until a thick paste forms. Pour in the wine and bubble for 2 minutes, then add the mushroom soaking liquid, 2 tbsp bouillon, half the yeast extract, and half the soy sauce. Simmer for 10 minutes until deeply flavored, then strain into a jug and set aside.
Prepare the seitan roast: Place the strained mushroom and onion solids into a blender with the paprika, black beans (including the canning liquid), remaining tomato purée, 1 tbsp bouillon, the rest of the soy sauce and yeast extract, and 100ml water. Blitz into a smooth paste. In a separate bowl, combine the wheat gluten, thyme leaves, and onion granules. Pour the veg paste into the dry ingredients and mix by hand. Knead for 8–10 minutes until the mixture becomes rubbery and firm. Shape into a log approximately 8 x 20cm.
Roast the center: Wrap the seitan log tightly in oiled foil. Place it in a deep roasting tin. Dissolve the remaining bouillon in 500ml water and pour it into the tin around the log. Cover the tin with foil and roast at 180°C (160°C fan) for 30 minutes. Flip the log over and roast for another 30 minutes. Remove from the oven and let it cool completely in the tin. This can be made up to two days in advance.
Assemble the Wellington: Roll out the puff pastry into a large rectangle, reserving a small portion for decoration. Remove the cooled roast from the foil and brush it generously with cranberry sauce. Place the roast on the pastry, fold the edges over the ends, and roll it up tightly to enclose. Place seam-side down on a baking tray lined with parchment. Use the reserved pastry to create a decorative pattern on top. Brush the entire Wellington with almond milk and chill for at least 30 minutes.
Final bake: Preheat the oven to 190°C (170°C fan). Brush the Wellington with a second coat of almond milk and sprinkle with sea salt and extra thyme. Bake for 60–70 minutes until the pastry is puffed and golden brown. Let it rest for 10 minutes. Meanwhile, gently reheat the gravy. Carve into thick slices and serve with the gravy and extra cranberry sauce.
For the best results, ensure the seitan roast is completely cold before wrapping it in the pastry; this prevents the steam from making the crust soggy. If you want a glossier finish, you can mix a teaspoon of maple syrup into the almond milk glaze.




